 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | ounce | shredded cheddar cheese | 1 1/4 | packages (12 oz) | frozen shredded hash brown potatoes, thawed | 1/3 | slice, large (1/4" thick) | Large Yellow Onions, Chopped | 1/3 | teaspoon | garlic powder | 1/4 | teaspoon | salt | 1/2 | teaspoon | black pepper | 1 | fluid ounce | 1 1/2 cartons Egg Beaters | 1/2 | teaspoon | canola oil, divided |
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Steps
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Sequence
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Step
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| | 1 | Method
1. Add cheese and chopped onions to potatoes; mix well.
2. Add garlic powder, salt, and pepper to eggs; stir to blend.
3. Add egg mixture to potatoes; stir lightly to combine all ingredients.
4. Lightly spray each pan with non-stick cooking spray.
5. Shape potato mixture into 4-ounce balls. Place balls in rows of 3x5 on each pan. Flatten into 4x1/2-inch thick cakes; lightly spray tops with non-stick cooking spray.
6. Using a convection oven, bake 30 to 35 minutes at 375 F. oven on high fan, open vent or until well browned.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
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